On 2011-09-04 08:43 , Eric Weir wrote:
Sorry bout that.
On Sep 3, 2011, at 10:11 PM, steve harley wrote:
but cooking for a really long time is not something we do much, especially
midsummer when the collards arrive from our farm share (we don't air condition
our house), so perhaps there is something about collards we've missed; in
comparison, arugula seems so easy ...
Then it's cooking you don't like -- or cooking a long time. This is a fairly
traditional recipe. A long time, but simple.
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16024&origin=detail&&Servings=6
thanks for the thought -- that recipe is pretty plain, wow! and we are
vegetarians anyway, though i understand that the flavor and mouthfeel of meat
fats are what makes a dish work for some people
we had collards in green curry last night, along with green beans, mushrooms,
carrots, onion, garlic, coconut milk, fresh basil, lots of spice, brown rice
... the collards didn't interfere with the flavor, but they were a bit papery
probably because we didn't cook them for more than 20 minutes
today, the summer heat having finally broken, we are planting a fall crop of,
among other things, arugula; and there will be cool nights for cooking things
for a long time
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